Potato frittata with pesto & goat’s cheese recipe | Good Food
A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves, from BBC Good Food.
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Ingredients
- 4 medium potatoes (about 600g/1lb 5oz), thinly sliced
- 1 garlic clove finely chopped
- 8 large eggs lightly beaten
- 1 tbsp olive oil
- 100g pack soft rindless goat's cheese sliced
- 3 tbsp pesto
- handful rocket leaves
- tomato and basil salad, to serve (optional)
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